BROWN SUGAR SPONGE :

INGREDIANTS:

EGGS -4
FIRMLY PACKED DARK BROWN SUGAR -165 GM
WHEATEN CORNFLOUR -150 GM
CREAM OF TARTAR -1 TEASPOON
BICARBONATE OF SODA -1/2 TEASPOON
THICKENED CREAM -300 ML


PRALINE :

WHITE SUGAR -75 GM
WATER -60 ML
MALT VINEGAR -1/2 TEASPOON
ROASTED HAZELNUTS -45 GM


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN FORCED].GREASE TWO DEEP 22CM-ROUND CAKE PANS.

BEAT EGGS AND BROWN SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 10 MINUTES OR UNTIL THICK AND CREAMY;TRANSFER TO LARGE BOWL.
SIFT CORNFLOUR ,CREAM OF TARTAR AND SODA TWICE ONTO PAPER THEN SIFT OVER EGG MIXTURE;GENTLY FOLD DRY INGREDIANTS INTO EGG MIXTURE.DIVIDE MIXTURE BETWEEN PANS ;BAKE ABOUT 18 MINUTES.TURN SPONGES IMMEDIATELY ONTO BAKING PAPER-COVERED WIRE RACKS TO COOL.

MEANWHILE ,MAKE PRALINE.

BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM;FOLD IN PRALINE.PLACE ONE SPONGE ON SERVING PLATE;SPREAD WITH HALF OF THE CREAM MIXTURE.TOP WITH REMAINING SPONGE;SPREAD WITH REMAINING CREAM MIXTURE.

PRALINE:

STIR SUGAR ,THE WATER AND VINEGAR IN SMALL SAUCEPAN OVER HEAT,WITHOUT BOILING UNTIL SUGAR DISSOLVES;BRING TO A BOIL.REDUCE HEAT;SIMMER,UNCOVERED,WITHOUT STIRRING,ABOUT 10 MINUTES OR UNTIL SYRUP IS GOLDEN BROWN.ADD HAZELNUTS;POUR PRALINE MIXTURE ONTO BAKING –PAPER-COVEREDTRAY.COOL ABOUT 15 MINUTES OR UNTIL SET.BREAK PRALINE INTO PIECES THEN BLEND OR PROCESS UNTIL MIXTURE IS AS FINE [OR COARSE] AS DESIRED.